Red, White and Blueberry Salad
Lovely and layered, this delightful gelatin salad rounds out any meal fruitfully. "Originally my grandmother's recipe. I regularly make it for potlucks," details. Linnea Tucker of Dolores, Colorado. "I believe my father would eat the entire dish himself it I let him!"
12-16 ServingsPrep: 30 min. + chilling
- 2 packages (3 ounces each) raspberry gelatin
- 2 cups boiling water, divided
- 1-1/2 cups cold water, divided
- 1 envelope unflavored gelatin
- 1 cup half-and-half cream
- 3/4 to 1 cup sugar
- 1 package (8 ounces) cream cheese, cubed
- 1/2 cup Diamond of California Chopped Pecans
- 1 teaspoon vanilla extract
- 1 can (15 ounces) blueberries in syrup, undrained
- In a large bowl, dissolve one package of raspberry gelatin in 1 cup
- boiling water. Stir in 1 cup cold water. Pour into a 13-in. x 9-in.
- dish; chill until set. In a small bowl, soften unflavored gelatin in
- the remaining cold water; set aside.
- In a large saucepan, combine cream and sugar; whisk over medium heat
- until sugar is dissolved. Add cream cheese and softened unflavored
- gelatin; cook and stir until smooth. Cool. Stir in pecans and
- vanilla. Spoon over raspberry gelatin. Refrigerate until completely
- In a large bowl, dissolve second package of raspberry gelatin in
- remaining boiling water. Stir in blueberries. Carefully spoon over
- cream cheese layer. Chill several hours or overnight. Yield: 12-16